It is a bubbling inviting slurpy bowl of delicious spicy and sweet stock, adorned with perfectly cooked seafood, glass noodles, and garnished with all your favourites.
My favourite way of dining is like this, a bowl of something comforting in the middle of the table and you get all messy together diving in.
I have used my bright green Biroix Dutch Oven and it really makes the colours of this dish pop don’t you think?
You can make your own Laksa paste, but you can pick them up from mainstream supermarkets or Asian food stores, so I don’t make my own curry pastes very often these days.
See notes below for adaptations and ingredient notes.
To make the Seafood Laksa, cook off your curry paste in oil, its so beneficial to the finial flavour and really doesn’t take long. Add your stock and bring to a boil. Add coconut milk, fish sauce, sugar and kaffir lime leaves, simmer the stock while you cook your vermicelli noodles.
Finally add your seafood & bok choy, cook until only just done, and then garnish with all the fun bits and pieces. I have used bean sprouts, kaffir lime leaves sliced thinly, fresh chilli, coriander, mint, fresh lime (which you squeeze over once it hits the table) cucumber and crispy shallots.
It is divine and so easy but such a crowd-pleasing dish.
Happy Cooking xx Jana
- 120 grams Laksa or red curry paste
- 500 grams of firm white fish
- 150 grams Vermicelli noodles
- 1 bunch Bok choy washed
- 500 grams raw Prawn cutlets
- 2 squid tubes cut into 1 cm rings
- 1.5 litres Chicken stock
- 1 can coconut milk
- 2 tablespoons Sugar
- 2 teaspoons Fish sauce
- 2 Tablespoons of oil
- 3 double Kaffir lime leaves
- 1/3 cucumber sliced into batons
- 1 teaspoon of sliced chilli or ½ teaspoon of chilli flakes
- 1 tablespoon crispy shallots
- Handful of mint leaves
- Handful of coriander leaves
- ½ cup bean sprouts
- 1 kaffir lime leaf finely sliced
- 1 fresh lime cut in half
Take a large dish, I am using my Biroix Dutch Oven, place over a medium heat and add the oil. Once it has come to heat, add the laksa paste and cook stirring for around 3 minutes, this releases the flavours of the curry paste.
Add stock and bring to the boil.
Add coconut milk, sugar, fish sauce, kaffir lime leaves and simmer.
While the stock mixture is simmering, cook your vermicelli as per packet instructions.
Make sure you have all your garnishes assembled as once the seafood is added to the hot stock it doesn’t take long to cook.
When you are ready, add the fish to the hot stock, cook for 1 minute, then add the bok choy, squid and prawns.
Cook for 2-3 minutes until all seafood is only just cooked, it will keep cooking once it is taken from the heat.
Add your garnishes and serve immediately.
Firm white fleshed fish can include monk fish, blue cod, Ling
Feel free to swap out your proteins. If you don’t want to use squid feel free to leave it out. You could make this vegetarian by using tofu and topping with a soft-boiled egg, or you can use chicken thigh or breast thinly sliced.
Garnish is just a guide; you do not need to add everything if you don’t want too.
Kaffir lime leaves can be purchased at most supermarkets and Asian food stores.